If you’re craving a creamy frozen treat, but dairy isn’t part of your diet, you’re in luck. You can make your own vegan-friendly ice cream with some coconut milk.

Before you get started, you’ll need some coconut milk (about 28 oz), some corn starch (2 Tbsp), sugar (1/2 cup), vanilla extract (1 1/2 tsp) and a little salt (1/4 tsp). Then, as the The Kitchn’s video explains above, start by separating the coconut milk into two containers—one with three cups, the other with a half cup. Add the corn starch to the half cup of coconut milk, whisk it together, then set it aside. Now heat the three cups of coconut milk over low-medium heat, add the sugar and salt, and stir. Once the sugar dissolves, add the corn starch mixture and heat until it thickens (but don’t let it boil). You’ll know it’s ready when it can evenly coat a wooden spoon. When it has thickened up, drop in some vanilla extract, stir it in, then set the mixture in your refrigerator overnight. The next day, churn it up in an ice cream maker or mixer, then let it freeze for a few more hours before eating.